Bourbon Chicken

Bourbon Chicken

from southernliving.com
Dinner

Bourbon chicken comes together in under 30 minutes, making it perfect for a weeknight. With flavors of Cajun and Asian cuisines, this will soon be a family favorite.

Ingredients

  • 1 ½ lb.boneless, skinless chicken thighs (about 5 thighs), cut into 1-in. pieces
  • ¼ tsp.kosher salt
  • ¼ tsp.black pepper
  • 2 ½ tbsp.cornstarch, divided
  • 2 tbsp.canola oil, divided
  • ¼ cuppacked light brown sugar
  • ¼ cupapple juice
  • ¼ cupunsalted chicken broth or water
  • ¼ cupbourbon
  • 2 tbsp.lower-sodium soy sauce
  • 2 tbsp.honey
  • 2 tbsp.ketchup
  • 2 tsp.apple cider vinegar
  • ½ tsp.onion powder
  • ½ tsp.ground ginger
  • 1 ½ tsp.tap water
  • ¼ cupthinly sliced scallions (from 2 scallions)
  • fdsfds

Directions

  1. 1

    Toss together chicken pieces, salt, pepper, and 2 tablespoons of the cornstarch in a medium bowl until coated.

  2. 2

    Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high until shimmering. Add half of chicken pieces in an even layer, and cook, turning once, until browned all over, 3 to 4 minutes per side. Transfer to a plate. Repeat process with remaining oil and chicken pieces, setting chicken aside after browning.

  3. 3

    While chicken browns, whisk together brown sugar, juice, broth, bourbon, soy sauce, honey, ketchup, vinegar, onion powder, and ginger in a medium bowl.

  4. 4

    Pour sauce mixture into skillet, and bring to a boil over medium-high, about 1 minute. Return chicken, along with any juices, to sauce mixture in skillet; cook, stirring occasionally, until sauce is reduced by about half and coats back of a spoon, about 4 minutes.

  5. 5

    Whisk together 1 1/2 teaspoons water and remaining 1 1/2 teaspoons cornstarch in a small bowl.

  6. 6

    Whisk cornstarch mixture into sauce mixture in skillet; simmer until sauce is thickened and glazes chicken, about 1 minute.

  7. 7

    Sprinkle evenly with scallions; serve over rice.